Till a few years ago, I was completely unaware of Mangodi (green gram dumplings). I think summers bring out the food preservation techniques best known to each Indian home maker. Be it the papads or vathals or making mangodis, I personally feel the Indian art of preserving food (without artificial additives / canning devices) since time immemorial is worth a book by itself. Pickles - the ubiquitous lip smacking dish in every Indian meal is one such example : comes in a variety of flavours, and vegetable combos, their array is astonishing as one travels across India.

Even I am wondering why all this rambling when I could write only about today's post ? Mangodi Kadhi - Green gram dumplings in spicy yoghurt gravy - is one such dish which summers make more delightful. Had with steaming rice and some papad, this is one dish that is truly desi in its avatar and flavour. I have adapted the basic Gatte ki Kadhi from my paired blogger - Pradnya - this month for Blog Hop Wednesdays. Pradnya's blog - Pumpkin Farm Food - is a delight to read. With an array of world cuisine and regional delights, I had a hard time choosing which dish to duplicate for BHP. Finally decided to adapt the Gatte Ki Kadhi but was pressed for time to make the Gatte. So, I had this packet of Mangodis waiting to be used up (a friend of mine had sent it all the way from Jaipur). It was delicious and we had this for our lunch with steaming rice and some pickles. Am happy to have tried this, and am sure this would be a regular along with the usual Kadhi Pakodi that is my family's favourite. Now off to the recipe..

4) When the methi seeds turn slightly reddish, add the asafoetida and the yoghurt-besan mixture. Mix and simmer on low heat for 10 mins. When it comes to a slow boil, add the fried Mangodis, coriander leaves and simmer for further 5 - 6 mins till they are cooked.

hey kadhi looks good...thanks for trying..this is a keeper in my family especially when FIL is visiting. I once tried mungdal mangodi but no one like it , I think my lack of experience on how to use them or maybe the local brand. I am still interested in trying it. If it clicks it will be an instant hit. BTW...for stuff buns, milk+sugar+butter works for brushing the surface- wonder whether you noticed